Spice Masters Lamb Meatballs
Yield: 3-4 Dozen Meatballs, Depending on Size
3 Lb. Ground Lamb
1 Small Zucchini, Grated (Optional)
1 Cup Fresh Bread Crumbs
1 Large Egg
2 Tbsp. Milk
1 Medium Shallot, Grated
1 Tsp. Granulated Garlic
1 Tbsp. Tomato Paste
1/2 Cup Toasted Pine Nuts (Optional)
1 1/2 Tablespoon Spice Masters Seasoning
1/2 Tsp. French Grey Salt
1/2 Tsp. Ground Tellicherry Peppercorns
We always make a large batch of these meatballs to have on hand in the freezer at the farm. That way we can make a simple, sensational meal in a flash. We serve them with Rice Pilaf or Grilled Vegetable Couscous. Sometimes we use them in Gyro Sandwiches. It is not necessary to use zucchini in your recipe, but we like it because adds moisture to the meatballs, along with flavor, texture, and color.
Preheat oven to 350 degrees.
Place all ingredients in a large mixing bowl. Mix with your hands until combined. Be careful not to over mix or knead, as doing so would make the meatballs tough.
Roll into 2” meatballs (or larger, if preferred). Place 1” apart on rimmed baking sheet. Bake for 35 minutes. Remove from oven and allow to cool. At this point, you may freeze the meatballs for up to two months. Divide what you are not using immediately into meal-size portions, place in plastic freezer bags, and freeze.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Ras El Hanout is crafted
with great pride from the
Spice Master's finest spices.Blended from as many as 20 premium spices (our version has 16!), these signature blends are always robust and full-bodied, yet balanced and subtle. Perfect with lamb, game, root vegetables, and grains.